Estimated reading time: 5 minutes
As the title says, this is a cake that you don't have to bake in the oven. Actually this is a very old recipe but I have never written it down. Years ago it was a favorite of my colleagues when I made it again at work. You only need a few ingredients. And of course it's made like that, it just needs to set in the fridge for a few hours. For all people on a diet: unfortunately this is not one for you because it is quite a calorie bomb…. But he is sure to enjoy this no-bake chocolate mascarpone cake!
Mascarpone is an Italian cream cheese made from cream and lemon juice or vinegar. It is soft and creamy in taste and is often used in recipes for desserts such as tiramisu. It is considered tasty because it has a rich and creamy taste that goes well with other sweet flavors.
And this is how you make the No-bake chocolate mascarpone cake:
-First we start with the base. Line the base of your springform pan with baking paper for a perfect base. It helps to lay the sheet down first and then clamp the edge down firmly so that everything stays in place. Once that is done, trim away any excess paper outside the ring. I trim the edges to size and carefully place them inside the ring so that you have a nice, tight finish to build on. Make sure everything fits together well, because a solid base is the foundation of every delicious dessert you are going to make.
- Grab your food processor and put all Bastogne cookies in it. Then press Pulse and grind all the biscuits completely until fine. In a bowl melt the butter. Take a large bowl and put the biscuit grit in it and pour in some butter. Stir well until it becomes greasy, then add some more until it is sticky enough. Then scoop it into the springform pan and press down well with the back of a spoon. Your bottom is now ready and put it away in the fridge to set.
-In another large bowl, put the mascarpone and whipped cream and stir with a whisk until smooth, let stand until use.
Melt the chocolate bars in a bain-marie, letting the light aromas of melted chocolate flow into your kitchen. Keep stirring until the chocolate has reached the perfect temperature and has cooled down. Now take the bowl with the creamy mascarpone and the velvety whipped cream mixture. Add the cooled chocolate, stirring with love, and let it all come together into a beautiful, luxurious and smooth mass. Then carefully pour this decadent mixture over the crispy biscuit base. Then put it in the fridge for at least three hours, so that it can stiffen and all the flavours can develop optimally, making for an irresistible treat.
-Don't secretly press with your finder in it because that leaves a print 😉
No bake chocolate mascarpone cake
Finally, after three hours, remove the cake from the fridge and carefully cut it with a sharp knife. This delicious creation is very rich, so don't take a huge piece, but rather enjoy a small but tasty piece. Serve it with a scoop of creamy vanilla ice cream and a sprig of fresh mint for a fresh taste explosion. Every bite is a party for your taste buds and will leave you wanting more. Let your guests taste it too, so they can enjoy this culinary treat that is sure to bring a smile. Enjoy!
Here you will find the complete recipe with all the ingredients you need. I hope you have fun preparing the dish below.
No bake chocolate mascarpone cake
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Ingredients:
- 1 pack Bastogne cookies
- 100 gram butter - molten
- 200 gram dark chocolate
- 100 gram milk chocolate
- 250 gram whipped cream - undefeated
- 250 gram mascarpone
Nice and easy: click on the logo of your favorite supermarket to add the ingredients.
And this is how you make it:
- We'll start with the bottom first. Line the bottom of your springform pan with baking paper. I always put the sheet on first and then clamp the edge and cut away the rest outside the ring. I cut the edges to size and place them inside the ring.
- Grab your food processor and put all Bastogne cookies in it. Then press Pulse and grind all the biscuits completely until fine. In a bowl melt the butter. Take a large bowl and put the biscuit grit in it and pour in some butter. Stir well until it becomes greasy, then add some more until it is sticky enough. Then scoop it into the springform pan and press down well with the back of a spoon. Your bottom is now ready and put it away in the fridge to let it stiffen
- In another large bowl, put the mascarpone and whipped cream and stir with a whisk until smooth, let stand until use.
- Let the chocolate bars melt in a bain-marie and then keep stirring until the chocolate has cooled down. Then take the bowl with the mascarpone and whipped cream mix and add the cooled chocolate while stirring. Mix it all until you have a nice smooth mass. Then pour it on the cookie base and put it in the fridge for at least three hours to let it set
- Finally, after three hours, remove the cake from the fridge and cut it carefully with a sharp knife
Want to try more recipes like the No-bake chocolate mascarpone cake? Take a look at the recipes below
Summer dessert with French apricot
Low carb almond flour nut cake
Currant bread sandwich with mascarpone
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January is over, so a little smuggling is possible
Delicious !
How much whipped cream and mascarpone exactly is used?
250 grams mascarpone, and 250ml whipped cream. Gr Francine